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Snoopy's Creamer & Bites

202 - 7 Westwinds Crescent NE Calgary AB T3J 5H2 · Food - General

Official record from Alberta →

Inspection summary

Snoopy's Creamer & Bites has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 21, 2024. The most recent inspection, on September 9, 2026, recorded 5 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on February 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on February 11, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 21 times across 7 separate inspections, most recently on September 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 11 times across 7 separate inspections, most recently on September 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on February 26, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    5 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists. During the inspection, the operator was observed cooking deep-fried food and attempted to conceal the activity by moving the hot oil into the oven upon the inspector's arrival****The violation still exists** During current inspection deep fried samosas and vegetable cutlets (Aaloo tikki) were observed. **The violation still exists**- A pan of cooking oil was observed during current inspection and operator agreed that they still do some frying at the stove. Food was being prepared (shallow frying) on a stove without a ventilation canopy. Smoke was observed accumulating in the kitchen during cooking.- Install an approved commercial ventilation canopy in accordance with City of Calgary Fire Department requirements and applicable building codes. Until a compliant ventilation system is installed, discontinue any food preparation that generates smoke, grease-laden vapours, or fumes within the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The operator replaced several ceiling tiles in the kitchen; however, the newly installed tiles were not smooth and appeared to be acoustic ceiling tiles.- Ensure that all ceiling tiles in the kitchen are smooth, non-absorbent, and easily cleanable to facilitate proper cleaning and sanitation. Acoustic ceiling tiles are not acceptable in food preparation areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The conveyor belt cleanliness was improved but required regular cleaning****The violations still exist****The violation still exists**1. The oven conveyor belt was visibly dirty with accumulated grease and food debris. No written cleaning and sanitizing procedure for the oven conveyor belt was available on-site.- Clean and sanitize the oven conveyor belt to remove all grease and food debris. Develop, implement, and maintain a written cleaning and sanitizing procedure for the oven and conveyor belt, and ensure staff are trained to follow it.2. Several pieces of broken or non-functional equipment were present in the kitchen and were visibly dirty.- Remove all broken and non-functional equipment from the facility to prevent contamination risks and to create adequate space for safe and effective cleaning and food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists****The violation still exists****The violation still exists**- The operator replaced the styrofoam boards with cloth curtains. However, the curtains are not smooth, impervious to moisture, or easily cleanable. The operator was advised to use materials that are smooth, non‑absorbent, moisture‑impervious, and easily cleanable, as required.Styrofoam boards were used to cover the kitchen area windows, with a significant accumulation of food debris and spillage on them.Remove the Styrofoam boards and thoroughly clean the windowsills. Ensure that any window coverings used are smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**The floor and ceiling were observed to be dirty, with accumulated food grime and smoke residue from cooking.- Thoroughly clean and sanitize the floor and ceiling to remove all food grime and smoke residue. Maintain these surfaces in a clean condition at all
  2. Risk Management Inspection

    4 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists** During current inspection deep fried samosas and vegetable cutlets (Aaloo tikki) were observed. **The violation still exists**- A pan of cooking oil was observed during current inspection and operator agreed that they still do some frying at the stove. Food was being prepared (shallow frying) on a stove without a ventilation canopy. Smoke was observed accumulating in the kitchen during cooking.- Install an approved commercial ventilation canopy in accordance with City of Calgary Fire Department requirements and applicable building codes. Until a compliant ventilation system is installed, discontinue any food preparation that generates smoke, grease-laden vapours, or fumes within the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violations still exist****The violation still exists**1. The oven conveyor belt was visibly dirty with accumulated grease and food debris. No written cleaning and sanitizing procedure for the oven conveyor belt was available on-site.- Clean and sanitize the oven conveyor belt to remove all grease and food debris. Develop, implement, and maintain a written cleaning and sanitizing procedure for the oven and conveyor belt, and ensure staff are trained to follow it.2. Several pieces of broken or non-functional equipment were present in the kitchen and were visibly dirty.- Remove all broken and non-functional equipment from the facility to prevent contamination risks and to create adequate space for safe and effective cleaning and food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists****The violation still exists**- The operator replaced the styrofoam boards with cloth curtains. However, the curtains are not smooth, impervious to moisture, or easily cleanable. The operator was advised to use materials that are smooth, non‑absorbent, moisture‑impervious, and easily cleanable, as required.Styrofoam boards were used to cover the kitchen area windows, with a significant accumulation of food debris and spillage on them.Remove the Styrofoam boards and thoroughly clean the windowsills. Ensure that any window coverings used are smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor and ceiling were observed to be dirty, with accumulated food grime and smoke residue from cooking.- Thoroughly clean and sanitize the floor and ceiling to remove all food grime and smoke residue. Maintain these surfaces in a clean condition at all
  3. Risk Management Inspection

    5 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**- A pan of cooking oil was observed during current inspection and operator agreed that they still do some frying at the stove. Food was being prepared (shallow frying) on a stove without a ventilation canopy. Smoke was observed accumulating in the kitchen during cooking.- Install an approved commercial ventilation canopy in accordance with City of Calgary Fire Department requirements and applicable building codes. Until a compliant ventilation system is installed, discontinue any food preparation that generates smoke, grease-laden vapours, or fumes within the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** Mar 25, 2026: The violation still exists; the food was discarded from the prep cooler during inspection**The front prep cooler was recorded at a temperature of 22°C.Service the cooler and ensure it consistently maintains a temperature of 4°C or lower. Do not store perishable food items in the cooler until it reaches the proper temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation still exists**1. The oven conveyor belt was visibly dirty with accumulated grease and food debris. No written cleaning and sanitizing procedure for the oven conveyor belt was available on-site.- Clean and sanitize the oven conveyor belt to remove all grease and food debris. Develop, implement, and maintain a written cleaning and sanitizing procedure for the oven and conveyor belt, and ensure staff are trained to follow it.2. Several pieces of broken or non-functional equipment were present in the kitchen and were visibly dirty.- Remove all broken and non-functional equipment from the facility to prevent contamination risks and to create adequate space for safe and effective cleaning and food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**- The operator replaced the styrofoam boards with cloth curtains. However, the curtains are not smooth, impervious to moisture, or easily cleanable. The operator was advised to use materials that are smooth, non‑absorbent, moisture‑impervious, and easily cleanable, as required.Styrofoam boards were used to cover the kitchen area windows, with a significant accumulation of food debris and spillage on them.Remove the Styrofoam boards and thoroughly clean the windowsills. Ensure that any window coverings used are smooth, non-porous, and easily cleanable.
  4. Monitoring Inspection

    7 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was a communal watering can in the bathroom and toilet paper was not available. - Please remove the watering can and install a bidet or bidet attachment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violations till exists**The ceiling tiles above the conveyer oven are in very poor condition.Replace ceiling tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Food was being prepared (shallow frying) on a stove without a ventilation canopy. Smoke was observed accumulating in the kitchen during cooking.- Install an approved commercial ventilation canopy in accordance with City of Calgary Fire Department requirements and applicable building codes. Until a compliant ventilation system is installed, discontinue any food preparation that generates smoke, grease-laden vapours, or fumes within the facility.2. Caulking between the handwashing sink and wall was damaged and peeling off.- Seal the gap. Replace the caulking and ensure it is made of material that is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** Mar 25, 2026: The violation still exists; the food was discarded from the prep cooler during inspection**The front prep cooler was recorded at a temperature of 22°C.Service the cooler and ensure it consistently maintains a temperature of 4°C or lower. Do not store perishable food items in the cooler until it reaches the proper temperature.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The oven conveyor belt was visibly dirty with accumulated grease and food debris. No written cleaning and sanitizing procedure for the oven conveyor belt was available on-site.- Clean and sanitize the oven conveyor belt to remove all grease and food debris. Develop, implement, and maintain a written cleaning and sanitizing procedure for the oven and conveyor belt, and ensure staff are trained to follow it.2. Several pieces of broken or non-functional equipment were present in the kitchen and were visibly dirty.- Remove all broken and non-functional equipment from the facility to prevent contamination risks and to create adequate space for safe and effective cleaning and food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Styrofoam boards were used to cover the kitchen area windows, with a significant accumulation of food debris and spillage on them.Remove the Styrofoam boards and thoroughly clean the windowsills. Ensure that any window coverings used are smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen floor, including hard-to-reach areas behind equipment, has accumulated food debris.- Thoroughly clean and sanitize the floor in all areas, including behind equipment, and maintain it in a clean and sanitary condition.
  5. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available in the washrooms.Obtain paper towel supplied in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tiles above the conveyer oven are in very poor condition.Replace ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white freezer adjacent to the stove had an accumulation of food debris at the doors.Thoroughly clean the freezer door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front prep cooler was recorded at a temperature of 22°C.Service the cooler and ensure it consistently maintains a temperature of 4°C or lower. Do not store perishable food items in the cooler until it reaches the proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Styrofoam boards were used to cover the kitchen area windows, with a significant accumulation of food debris and spillage on them.Remove the Styrofoam boards and thoroughly clean the windowsills. Ensure that any window coverings used are smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust fan cover in the washroom was detached, covered in foil, and placed on a highchair.Please remove the foil from the exhaust fan cover, repair or replace it as needed, and securely reinstall it onto the exhaust fan.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared at the time of the inspection.Ensure that surface sanitizer is readily available when food preparation is being done.Operator prepared a bleach sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available in the washrooms.Obtain paper towel supplied in a dispenser.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not being maintained.Develop and maintain pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tiles above the conveyer oven are in very poor condition.Replace ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white freezer adjacent to the stove had an accumulation of food debris at the doors.Thoroughly clean the freezer door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front prep cooler was recorded at a temperature of 22°C.Service the cooler and ensure it consistently maintains a temperature of 4°C or lower. Do not store perishable food items in the cooler until it reaches the proper temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Styrofoam boards were used to cover the kitchen area windows, with a significant accumulation of food debris and spillage on them.Remove the Styrofoam boards and thoroughly clean the windowsills. Ensure that any window coverings used are smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The exhaust fan cover in the washroom was detached, covered in foil, and placed on a highchair.Please remove the foil from the exhaust fan cover, repair or replace it as needed, and securely reinstall it onto the exhaust fan.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of the inspection.Operator prepared sanitizer. Ensure that sanitizer is always readily available when doing food prep.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar soap is used for the washroom hand sink.Remove bar soap. Please obtain soap supplied in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tiles above the conveyer oven are in very poor condition.Replace ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front service prep cooler is covered in food debris.Thoroughly clean inside and around this cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were boxes of paperwork and unused equipment observed on the counters in the back prep area.Organize this area. Remove excess supplies and equipment.

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